Delicious and easy Chicken Tortilla Soup
Recipe type: Beginner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
This is an easy and delicious recipe for Chicken Tortilla soup It makes enough for a few servings, with enough leftovers that you can freeze them.
  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 4-oz can diced green chiles
  • 1 14.5-oz can diced tomatoes (I use petite cut)
  • 6 cups chicken broth
  • 1 box Rice-a-Roni Mexican Style rice
  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onions and garlic; sauce until browned.
  3. Add the can of tomatoes and the can of diced green chiles.
  4. When they have been warmed, add the chicken stock.
  5. Turn the burner heat up slightly and cover the pot. Watch closely and wait for the chicken broth to come to a boil.
  6. Add the box of rice seasoning and the rice. Allow to cook for 20 minutes.
  7. Add the cooked, shredded chicken; turn the heat down to low.
  8. Cover and let soup cook on low 1 hour, stirring occasionally.
If you are using raw chicken, cut 2-3 breasts into small, bite-sized pieces. Add the chicken at the same time as you add the rice. I will sometimes use two cans of 14.5 ounce diced tomatoes. You can also add additional seasonings; a bay leaf, 2-3 teaspoons of cumin; 1-2 tablespoons of chili powder. After the first serving, you will notice that the soup has thickened. Add an additional ½ can or full can of chicken broth. I also use the low-sodium versions of the diced tomatoes and chicken stock.
Recipe by Red Shutter Cottage at